Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Teresa Barrenechea is executive chef and owner of Marichu, a Spanish restaurant in New York City. The shrimp in this traditional Basque appetizer (known as gambas al ajillo in Spanish) are cooked in small earthenware dishes called cazuelas right on the burners of a stove.

Martha Stewart Living, May 2004, Martha Stewart Living, December 2000, Martha Stewart Living Television


Recipe Summary test



Ingredient Checklist


Instructions Checklist
  • Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.

  • One at a time or all at once, heat crocks over high heat until oil sizzles, 1 to 1 1/2 minutes. Add 12 shrimp to each crock, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.

Cook's Notes

If you don't have a flame-proof crock, cook shrimp all at once in a heavy cast-iron skillet.